Whole Food Trifle

Serves: 4 | Prep: 1-2 hours | Cooking: 5-10 minutes | Vegetarian

INGREDIENTS

1 cup oats, soaked in ¾ cup water

2 tablespoons currants

1 apple or firm pear

½ papaya, scooped into balls with melon-baller

½ lemon or orange, juice and zest

2 tablespoons natural plain yoghurt

1 tablespoon chia seeds

1 teaspoon honey

1 tablespoon mixed nuts and seeds (almonds, flaxseed, sunflower seeds or LSA)

A pinch of cinnamon or ginger powder

125g raspberries

SHOPPING LIST

100g oats

1 apple/pear

½ papaya

1 lemon/orange

200g natural yoghurt

Chia seeds

Honey

Mixed nuts/seeds

Cinnamon/ginger

1 punnet raspberries

Currants

UTENSILS LIST

Medium mixing bowl

Small mixing bowl

Sharp knives

Melon-baller

Zester

Serving bowls

Grater

Measuring cups/spoons

METHOD

  1. Soak the oats and currants the night before or for an hour in a little water or fruit juice.
  2. To the oat mix, add grated apple/pear, papaya and cinnamon/ginger.
  3. In a separate bowl, mix the yoghurt with a squeeze of orange juice and zest.
  4. Layer the oat mixture, then the raspberries, the yoghurt and repeat.
  5. Drizzle with honey and sprinkle with chopped nuts and chia seeds.

Tip: Papaya contains an enzyme called papain and has been traditionally used to assist with digestion. I love including papaya at breakfast time to ease my body into eating and kick-start digestion for the day. This trifle can also be made in jars and taken on the go.